Ciao 2011

 

The Chicks Who Wine

The one question posed to me more than any other is, "How do you do it?" Friends are referring to the fact that I work 6 days a week and still blog a couple of times a week, have time to cook up a storm in the More Than Burnt Toast test kitchen and still have a social life. To me the answer is simple. For the same reason that you do. Passion! I love to write about food, talk about food, and ultimately eat food! Even my social life revolves around food.

More Than Burnt Toast began almost 6 years ago as a means to share recipes with my daughter who was heading off to university. I had just returned from a 5 week sojourn in Greece and was overflowing with creative ideas and recipes that I needed to share. This was a life-changing vacation that altered my perception of food and how it should be enjoyed on a daily basis. I have always felt travel helps us to better understand and appreciate other people and their cultures. Nothing is more intimate, or more effective at breaking down cultural barriers, than cooking and sharing meals together. When you have 10 like-minded people from all parts of the world breaking bread at the same table magic happens. For 2012 I am in the planning stages of another 5 week sojourn to Italy. Part of the fun is in the planning.

In the classic movie Zorbas the Greek the main character sums it up the best, "On the coast I felt for the first time what a pleasant thing it could be to have a meal. We started eating and drinking, the conversation became animated. I at last realized that eating was a spiritual function and the meat, bread, and wine were the raw materials from which the soul is made."

A good friend of mine points out to me often that we write and blog because we have to! We have to because we feel the need to share and record our thoughts and we just can't help ourselves. Sure we experience the occasional writers block or we loose our mojo in the kitchen but because we are so passionate about what we do we always return with a new energy. It doesn't take much to be inspired by something we have read, tasted or a fleeting conversation. You are al a great source of inspiration in more ways than one! Truthfully I don't have enough time in the kitchen or enough daylight hours to share all that inspires me so there seems to always be something cooking here at More Than Burnt Toast.

Another year has come to an end, but before we send 2011 off with a bang it is time for me to take a moment to reflect on a few of the recipes that I have been inspired by this year on these pages. These are the recipes that if I were to ever write a cookbook would be a "shoe in".

Seared Scallop Chowder -

A recipe found on the Pike place Chowder website and never to be forgotten. It has haunted me for years and is exactly the flavour from the restaurant.

La Brea Bakery Bran Muffins -

 A recipe introduced to me by Barbara of Moveable Feasts. I will never make another bran muffin without this recipe.

Roast Turkey Dip with Gruyere Cheese -

 My own concoction reminiscent of all that is comfort food in the world. The jus is amazing!

Chicken Saltimbocca with Shaved Fennel Salad -

Taught to me at a cooking class at Bogners. Shave Fennel salad is my new Greek.

Japanese Chicken Katsu with Sugar Snap Pea Salad -

Double dipping never tasted so good for FOODalogue.

Shepherds Pie with Ulster Champ Topping -

This recipe won me a trip to Eat, Write, Retreat in Washington DC, sponsored by Canadian Beef. A fantastic event!

I want to wish you all a healthy, safe and happy New Year. May all your dreams come true in 2012. Happy blogging!

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.